Hatch digital reporter Jasmine Motti recently met two apprentices from the National Indigenous Culinary Institute program.
Josh Moore and Terrence Brown spoke about how the program – which provides elite culinary training at some of Sydney’s top restaurants – changed their lives.
The three-year apprenticeships offer support from well-known chefs and a clear career path. – Photography, design and words by Jasmine Motti
In the interest of full disclosure, the owner of Macleay College, Bill Sweeney, is a director of the NICI.
